Chocolate Dipped Peanut Butter Cookies
These Chocolate Dipped Peanut Butter Cookies are a delightful balance of sweet and salty, perfect for any occasion!
Servings: 24 servings
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1 cup Sugar In The Raw
- 2 ½ tsp vanilla extract
- 2 large eggs
- 1 cup peanut butter (traditional, not natural)
- 3 ¼ cups flour for thick cookies or 3 cups for thinner cookies
- ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Extra Sugar In The Raw turbinado sugar for garnish
- 12 oz chocolate for dipping (milk, semi-sweet, dark, or white)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and Sugar In The Raw until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the peanut butter and beat until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
- Scoop rounded balls of dough onto prepared baking sheets, sprinkle with turbinado sugar.
- Bake for 10-12 minutes or until edges are lightly golden; let cool on baking sheets for 5 minutes before transferring to a cooling rack.
- While cooling, melt chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip half of each cookie into the melted chocolate, letting excess drip off, and place on parchment paper to set.
- Once chocolate has set, enjoy your cookies!
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Cooling rack
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for up to three months.
- Reheat in the microwave for about 10-15 seconds for a warm treat.